Chile Chapter

Chile Chapter’s Spanish Rice

Bettee Caldwell — Sat, 05 Mar 2016 01:48:13 +0000

Chile Chapter’s Spanish Rice

¼ cup olive oil
½ chopped onion
2 cups Uncle Ben’s converted long grain rice
2 teaspoons seasoning salt
¾ teaspoons each of white pepper and garlic salt
¼ cup Lipton Onion Soup Base
½ of 28 oz. tin diced tomatoes
¼ cup chile purée
3 cups water
½ bunch celery, washed and sliced in 1” diagional slices

Sauté ½ chopped onion in ¼ cup olive oil for 5 minutes on low heat, stirring frequently. Add 2 cups rice and stir until grains are all coated with oil. Add 2 teaspoons seasoning salt, ¼ cup Lipton Onion Soup Base and ¾ teaspoons each of white pepper and garlic salt. Stir.
Add ½ tin tomatoes, ¼ cup chile purée and 3 cups water. Bring to a boil. This is the step that determines the success of Spanish rice as over cooking at this point will result in mushy rice. Once rice has come to a boil, remove from heat, add sliced celery and let sit until rice has softened, usually about 30 minutes.

Steak Ranchero

Bettee Caldwell — Wed, 02 Mar 2016 07:50:19 +0000

The best Steak Ranchero you will ever have!

This was a popular item on our first menu at Roche Lake Lodge and a 12-ounce boneless rib steak was priced at $9.99. It was served with salad, potato, homemade bread and a most spectacular view.

Red Chile Sauce

Bettee Caldwell — Sat, 20 Feb 2016 08:58:25 +0000

Method for making Red Chile Sauce from Mickey’s Chile Purée

Make a roux using 1/2 cup plus 2 tbsp of brown rice flour and 1/3 cup of butter*
Lightly cook roux (2 to 3 minutes), stirring all the while
Add 1 1/2 L of cold water, stirring constantly to blend
Add 1/2 L thawed Chile Chapter Red Chile Purée and mix
Bring to a boil for 3 minutes, stirring occasionally

*Rice flour is gluten free and makes a slightly thinner chile sauce. Regular all purpose flour may be used instead and for a vegan recipe, substitute oil for the butter.
If you prefer, a pound of ground pork can be cooked first, the flour added to the pork and the drippings. After a short simmer, the water and chile can be added and all brought to a boil as in the recipe above. This was our original chile sauce served at Roche Lake in the 70’s. We changed the recipe after numerous requests for a vegetarian sauce.

– Makes 2 liters –

How to Make Taco Burgers

Bettee Caldwell — Fri, 24 Apr 2015 03:06:03 +0000

For ½ dozen Taco Burgers you will need:

6 corn tortillas
2 tablespoons butter
12 ounces hamburger meat, divided into 2 ounce portions
6 ounces Colby and Monterey Jack cheese
¾ cup Chile Chapter red chile sauce
1 ½ cups sliced romaine lettuce
1 tomato, diced
Small onion, diced

Set oven to 325 °

1.   Butter each tortilla with 1 teaspoon butter.
2.   Wrap stacked tortillas in foil and place in oven.
3.   Grate cheeses and mix together
4.   Form hamburger meat into 6 half-moon shaped patties.
5.   Preheat skillet and fry patties until no pink remains.
6.   Remove tortillas from foil and place on a oven-proof platter.
7.   Place a hamburger patty on each tortilla and sprinkle with an ounce of cheese.
8.   Pour Red Chile Sauce on patty and cheese. Sprinkle with diced onion.
9.   Fold tortilla in half and return to oven.
10.   When cheese is just melted, remove “burgers” from oven and stuff with sliced romaine lettuce and some diced tomato. Tortillas should remain soft and pliable.

How To Make Chile Chapter Red Chile Enchiladas with Chicken

Bettee Caldwell — Fri, 24 Apr 2015 03:01:48 +0000

For 6 enchiladas you will need:

Half dozen corn tortillas
2 cups Chile Chapter red chile sauce
2 chicken breasts, boneless and skinless
1 lb. Monterey Jack and Colby cheese
small container of sour cream
1 small onion
2 tsp oil
2 green onions

1.   Bake chicken breasts in a 350 oven until juices run clear approximately 15 to 20 minutes.
2.   Season chicken liberally with ground cumin and garlic salt.
3.   Thinly slice breasts or shred chicken with a fork. Set aside.
4.   Finely mince white onion.
5.   Grate Colby and Monterey Jack cheeses and combine.
6.   Preheat a heavy skillet, add 1 teaspoon of oil and begin assembling your enchiladas.
7.   Place Chile Chapter red chile sauce in a shallow container.
8.   Dip one corn tortilla into the red chile sauce and immediately place
into the heated skillet.
9.   Flip tortilla when pliable, heat a few seconds and place on baking tray.
10.   Place 1 ½ ounces chicken, a sprinkle of minced onion, 1 tablespoon sour cream and 1 ½ ounces of mixed cheeses on prepared tortilla. Roll up.
11.   Repeat this process for as many enchiladas as you want to make.
12.   Ladle Chile Chapter red chile sauce on the prepared tray of enchiladas and garnish with additional cheese.
13.   Bake until cheese melts and garnish with sliced green onions before
serving.

How to Make “The Best Ever” Huevos Rancheros

Bettee Caldwell — Fri, 24 Apr 2015 02:54:52 +0000

For each Huevos Ranchero you will need:

2 corn tortillas
¾ cup Chile Chapter red chile sauce
½ small onion
3 ounces Monterey Jack and Colby cheeses
1 teaspoon oil
1 or 2 organic eggs (depending on how hungry you are)
2 cups organic romaine lettuce

Set oven to 350
1.   Grate cheeses and combine.
2.   Mince onion
3.   Place Chile Chapter red chile sauce in shallow container.
4.   Preheat skillet and add 1 teaspoon oil.
5.   Dip tortilla into red chile sauce and place into skillet.
6.   Flip tortilla when pliable, heat for a few seconds and then place onto oven- proof plate.
7.   Repeat with second tortilla.
8.   On first tortilla, place about 1 ½ ounces grated cheese and a sprinkle of onion.
9.   Top with second tortilla.
10.   Place 1 ½ ounces of cheese and pour red chile sauce over tortillas and cheese.
11.   Place in oven until cheese melts.
12.   Fry egg(s) to your liking.
13.   Place egg(s) on top of warm tortillas and surround with chopped romaine.